| Coconut Crusted Salmon and Creamy Garlic Spinach with Ginger-Maple Butter |
Recipe Type: Entree
Author:
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Ingredients
- Salmon filet- 6-8 oz. per person (skin on)
- Butter
- Salt and Pepper
- 1 cup fine coconut flakes
- 2 tablespoons cornmeal or dry breadcrumbs
- Extra Virgin Olive Oil
- For Spinach:
- 2 tablespoons butter
- 2 cloves of garlic, minced
- 2 bunches spinach leaves, thoroughly rinsed and dried
- 1 cup mascarpone cheese
- Salt and Pepper
- For Butter Sauce:
- 1/3 cup butter
- 1 teaspoon freshly grated ginger
- 1 teaspoon maple syrup
Instructions
- Preheat oven to 500°.
- Grease a roasting pan with butter. Place salmon filet, skin-side up, in roasting pan. Season salmon skin liberally with salt and pepper, then evenly sprinkle coconut flakes and cornmeal/breadcrumbs over fish. Drizzle top of fish with oil, then place in oven. Roast for 8-10 minutes, depending on thickness, then change oven setting to broil, or transfer fish to broiler. Broil for 2 minutes to ensure a crispy, golden crust. Fish should be just cooked, and still have a deep salmon-pink color. (Salmon that is cooked to the point of being whitish-pink is usually dry and over-cooked.)
- For spinach, sauté garlic in butter for 2 minutes in a large saucepan. Add spinach and stir frequently until spinach is wilted. Stir in mascarpone until melted and smooth. Season with salt and pepper, to taste.
- For butter sauce, melt butter in small saucepan and stir in ginger and maple syrup. Let butter sauce bubble for 15-30 seconds- but do not burn! Place spinach on serving plates, place a slice of the salmon filet over spinach, then drizzle with 1-2 tablespoons of ginger-maple butter sauce.